Begin simmering tomatoes in a 6-qt. stockpot. Cut sausage into 2" lengths, brown well in 3 tb. olive oil, and add to tomatoes. Combine all meatball ingredients (except oil), form into 1" balls, brown in olive oil in a large skillet, and add to tomatoes. In the same skillet, saute onions and garlic until soft. Add all other herbs listed for the sauce. Add tomato paste and water and simmer for about 10 minutes, until of a fairly thick consistency. Empty contents of skillet into tomatoes, and cook uncovered on very low heat for about 4 hours. Stir frequently to prevent sticking. Serve over rigatoni or spaghetti. Cathys note: Remove bay leaves when through cooking. The editors wrote: "Since youre most likely to make this dish in the cold months, you might want to substitute 1 to 1 1/2 tb. of dried herbs for the fresh ones listed here." Recipe from Carla Hume of Thurmond, NC in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 77. Posted by Cathy Harned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (841g)|
|Recipe Makes: 6|
|Calories from Fat: 549 (63%)|
|Amt Per Serving||% DV|
|Total Fat 61g||81 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 198.8mg||61 %|
|Sodium 1225.4mg||42 %|
|Potassium 2128.6mg||56 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 25.4g|
|Protein 44.6g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 867
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!